How to Make Fish Less Fishy (IMAGE) American Chemical Society Caption Freshly caught fish is delicious. But with every passing day, the nice filet in your fridge smells a little fishier, thanks to a stinky molecule known as trimethylamine. Is there any hope? This week, Reactions helps make fish taste and smell less fishy with chemistry. Learn about the amino acids that give fresh fish its sweet and savory flavor, and get three chemistry-backed tricks to cut down the fishy taste and smell. Check it out here: https://www.youtube.com/watch?v=YJugFcBWNY4. Credit The American Chemical Society Usage Restrictions None License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.